I celebrated a birthday last week and was given the cookbook Top Chefs Recipes Made Easy by Virginia and Lisa Hellier. It is full of some great sounding recipes but no pictures so its up to your interpretation.
So tonight I cooked duck using a Guy Grossi recipe, you can find the recipe here at SBS (although slightly different to the one I used).
Firstly a whole duck is roasted.
Wholewheat pasta is made.
The filling is made by softening garlic and shallot in olive oil. Add mushrooms, duck, parsley and sage followed by tomato paste, marsala and chicken stock. Simmer and reduce right down.
I definitely need some practice at making tortellini.
The pears were caramelised by mixing the pear slices with brown sugar and cooking with white wine.
It was really delicious, the filling was extremely tasty and went perfectly with the caramelised pears.
I really wanted to use the breasts after roasting such an amazing duck. So I made a pumpkin puree and served the breast on top with a fig sauce made using shallot, fig jam, marsala, chicken stock and butter.
It was delicious, the sweet sauce was amazing with the duck and the pumpkin balanced out the sweetness.